silken tofu? will it work?!

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Sorry but you'll need a firmer tofu for this. You can use the silken for a scramble, sauces or baking + mousse/frosting, that sort of thing though.

Silken tofu won't work in that recipe, but you can finagle it to get mostly the same results. First, press the silken tofu very well before freezing it. Let it stay in the freezer for two days before using it, and make sure it's all the way thawed before you start cooking. Skip step two from the recipe you posted recipe, and instead use this recipe for deep fried silken tofu: http://www.wickedfood.co.za/blog/deep-fr… Once you have the cubes deep fried, follow steps three and four from the recipe you gave.

If you don't have time to freeze the tofu, simply drain it well and fry it. It won't have as meaty of a texture, but it will still taste just fine.